Hearty Pasta and Chickpeas
A warm, simple meal that mixes pasta, chickpeas, and tomatoes for a filling bowl.
Ingredients
Main Ingredients
- 1 cup small pasta (like ditalini or elbow) Use small pasta for even cooking.
- 1 can (15 oz) chickpeas, drained and rinsed Rinse to remove excess salt.
- 4 cups vegetable broth Use to adjust thickness if needed.
- 1 onion, chopped Provides flavor base.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 can (14 oz) diced tomatoes Serves as liquid base.
- 1 teaspoon dried rosemary Can replace with fresh for better flavor.
- 1 teaspoon dried thyme Can replace with fresh for better flavor.
- to taste Salt and pepper Adjust to personal preference.
- to taste Olive oil for sautéing Use for cooking the onion and garlic.
- to taste Parmesan cheese for serving (optional) Adds richness and flavor.
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the diced tomatoes, chickpeas, rosemary, thyme, salt, and pepper.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and cook until al dente, according to package instructions.
- Taste and adjust seasoning if necessary.
- Serve hot, topped with Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove with a splash of broth or water to loosen the sauce. Can be frozen for up to 2 months; thaw in fridge before reheating.